1. Saute onions in large non-stick skillet in a teeny bit of olive oil over medium low heat for about 5 minutes. Add garlic, saute 5-7 minutes more, or until onions are starting to look a little caramelized. Add spinach and cook until just wilted. Transfer mixture to 8x8 pan. Cover with crumbled feta cheese.

2. In a mixing bowl, beat egg and add milk, flour, salt and dill if desired. Pour this mixture over spinach/cheese.

06 December 2008

*by the way, this is gluten free, and one of my favorites. I kind of make it a lot - I'm so surprised it's not already on this blog that I actually just went and double-checked and wouldyabelieve, nope, it's not. So here you go!

2)While polenta is baking, heat a large skillet over medium-high heat (no need to get your mis-en-place beforehand, just chop as you go). Add to skillet in this order:

2 Tbsp. olive oil2 cups frozen corn kernals, defrosted (I like the roasted kind from TJ's) or a can of corn, drained4 cloves garlic, pressed or chopped1 green chile pepper or 2 jalapenos (how do you do an N with a ~ on a laptop??), seeded and chopped. Saute about 3 minutes.

SO --> that is how you do the vegetarian version. To add carne asada, I think I just got a package of it from TJ's, not sure of the size, and sauteed it until brown in another skillet or maybe in the same skillet before I did the olive oil/corn/garlic/chile part, then set it aside and stirred it back in when I stirred in the tomatoes/salsa.

Have fun and let me know how it turns out if you try it!By the way, this is a good one to bring to church potlucks. :)